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Whole-Grain Waffles with Cherry Sauce

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  1 Hour
  6 servings, one 6-inch Belgian waffle & 1/4 cup sauce each
Cornmeal adds appealing texture to these waffles and hot cherry sauce is a tasty, nutrient-rich alternative to maple syrup. Any fine cornmeal works in the recipe. If you want to use whole-grain cornmeal, look for finely ground cornmeal labeled “whole-grain” or “stone-ground” in the natural-foods section of the supermarket or at natural-foods stores.

Make Ahead Tip: Prepare the sauce (Step 1), cover and refrigerate for up to 3 days. To serve, gently reheat. Tightly wrap the waffles and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the toaster. | Equipment: Belgian-style waffle iron
RECIPE INGREDIENTS
For Cherry Sauce:
2 cups  fresh or frozen (not thawed) pitted cherries (10-ounce package)
1/4 cup  water
1/4 cup  honey
2 teaspoons  cornstarch
1 teaspoon  lemon juice
1 teaspoon  vanilla extract
For Waffles:
2 cups  white whole-wheat flour (see Note)
1/2 cup  fine cornmeal
1 1/2 teaspoons  baking powder
1/2 teaspoon  baking soda
1/4 teaspoon  salt
2   large eggs
1/4 cup  packed light brown sugar
2 cups  low-fat or nonfat buttermilk
1 tablespoon  extra-virgin olive oil or canola oil
2 teaspoons  vanilla extract

Ingredient Note:  White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores). Store it in the freezer. Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
Whole-Grain Waffles with Cherry Sauce Recipe at Cooking.com
DIRECTIONS
To prepare cherry sauce: Combine cherries, water, honey, cornstarch, lemon juice and vanilla extract in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until the mixture thickens, about 1 minute. Set aside.


To prepare waffles: Preheat oven to 200°F; place a large baking sheet on the center rack.


Whisk whole-wheat flour (see Measuring Tip), cornmeal, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and brown sugar in a medium bowl. Add buttermilk, oil and vanilla; whisk until well blended. Add the wet ingredients to the dry ingredients, stirring until just combined.


Preheat a Belgian-style waffle iron. Lightly coat it with cooking spray. Add enough batter to cover about two-thirds of the surface (about 2/3 cup); distribute evenly with a spatula. Close and cook until golden brown, 4 to 5 minutes. Transfer the waffles to the baking sheet to keep warm until ready to serve; do not stack. Repeat with the remaining batter, using more cooking spray as needed. Warm the cherry sauce over medium heat until hot and bubbling; serve with the waffles.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Breakfast to Dessert Treat: Sweet Waffles
Nutrition Facts per Serving
Yield:   6 servings, one 6-inch Belgian waffle & 1/4 cup sauce each
Calories: 380
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 74mg
Sodium: 456mg
% Cal. from Fat: 12%
Fat. Total: 5g
Protein: 12g
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